Corned Beef & Cabbage for Saint Patrick's Day

RICHMOND, Va. --

Robin Crouch, award-winning baker and recipe developer, is in the kitchen with the quintessential meal for St. Patrick’s Day. She is serving up corned beef with cabbage, potatoes, and carrots.

Ingredients:

• One corned beef brisket in package
• 4-5 potatoes (peeled, washed, and quartered) 
• 3 carrots (peeled, washed, and cut into chunks)
• Small head of cabbage (washed cut into wedges, leave the core to hold leaves)
• 1 stick of unsalted butter
• Pepper

Instructions:

1. Slow boil corned beef in a large pot on low boil for 3.5 - 4 hours.  Have water covering the beef. 
2. With 1 hour left- Add potatoes and carrots.  Cook until tender. 
3. With 30 minutes left- Add cabbage.  Add red pepper flakes if desired. 
4. When meat is done,drain well, slice thinly across the grain 
5. When potatoes and carrots are done, put them into a bowl with one stick of butter.  Add pepper and mash. 
6. When cabbage is done, drain and serve 
7. Optional: serve with cornbread 
8. Enjoy!